Mexican Gazpacho

Mexican Gazpacho Recipe
Photo: Lee Isaacs; Styling: Cindy Manning Barr


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 37
Caloriesfromfat 5 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 8.7 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 165 mg
Calcium 48 mg


1 1/4 cups chopped peeled cucumber, divided
1/2 cup chopped green bell pepper
2 tablespoons chopped onion
1 tablespoon chopped seeded jalapeño pepper
1 tablespoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 to 1/2 teaspoon hot sauce
1 garlic clove, halved
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained
3/4 cup water


Place 1 cup cucumber and next 10 ingredients (cucumber through tomatoes) in a food processor, and process until mixture is puréed. Pour into a bowl; stir in water. Cover and chill. Top each serving with 1 tablespoon remaining cucumber.

Jean Kressy,

Cooking Light

May 1995
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